Roasted broccoli hummus

Intro

It appears to me that if you were to scan through my blog you might think I eat one of three things on any given day. 1. Sugar. 2. Fried foods. 3. Liquor. You are most likely right and perhaps if it has been a rough day, all three.

While I do probably eat more sweet stuff than I should and I did just go through a (prolonged) frying phase I assure you that I adore vegetables. And not just when they are baked into a buttery tart shell or battered and fried – oh dear, I’m making myself hungry.

I particularly love vegetables that have been gingerly tossed with a green-as-grass olive oil, sprinkled with flake salt and roasted at a high heat in order to achieve a crisp, bitter caramelization while still maintaining a light crisp bite.

Especially if said roasted vegetable is broccoli. In fact it wasn’t until I was introduced to broccoli that had spent time in a hot oven that I came to realize I did indeed have a crush on this cancer fighting food. Take that broccoli and puree with white beans and a few other ingredients and you have a incredibly healthy variation of Hummus.

Then if you were to take a mound of hummus, roll it into a ball, batter then fry – imagine that. Completely kidding, I think.

Roasted Broccoli Hummus

Unlike most traditional Hummus recipes my version uses water rather than oil to create a dip consistency. This helps to keep the calorie count low and also allow the flavors of the garlic and broccoli to be the stars. Serve with a drizzle of oil over the Hummus.

1 15 oz can white beans

½ pound roasted broccoli (recipe follows)

2 garlic cloves, roasted (these are roasted with the broccoli – sweet on the outside with a pleasant garlic heat internally)

1 tablespoon lemon juice

½ teaspoon lemon zest

1 tablespoon Tahini

salt

Add all the ingredients to a food processor or blender. Add a little bit of water, 1 tablespoon at a time, to help blend and to achieve desired consistency. Taste and add salt. Taste again. And again.

Can be covered and refrigerated for up to 3 days. Serve with a drizzle of a fine olive oil.

Roasted Broccoli

1 pound broccoli florets

¼ teaspoon chili flakes

4 garlic cloves

2 tablespoons olive oil

½ teaspoon kosher salt

Pre-heat oven to 400*

Scatter broccoli across a parchment lined sheet tray. Do not overcrowd the tray as this will cause steaming rather than roasting. Add chili flakes, garlic, olive oil, and salt. Stir to coat.

Roast 20 minutes or until cooked through with parts of the florets having a nice bit of char.

Let cool slightly.

It appears to me that if you were to scan through my blog you might think I eat one of three things on any given day. 1. Sugar. 2. Fried foods. 3. Liquor. You are most likely right and perhaps if it has been a rough day, all three.

While I do probably eat more sweet stuff than I should and I did just go through a (prolonged) frying phase I assure you that I adore vegetables. And not just when they are baked into a buttery tart shell or battered and fried – oh dear, I’m making myself hungry.

I particularly love vegetables that have been gingerly tossed with a green-as-grass olive oil, sprinkled with flake salt and roasted at a high heat in order to achieve a crisp, bitter caramelization while still maintaining a light crisp bite.

Especially if said roasted vegetable is broccoli. In fact it wasn’t until I was introduced to broccoli that had spent time in a hot oven that I came to realize I did indeed have a crush on this cancer fighting food. Take that broccoli and puree with white beans and a few other ingredients and you have a incredibly healthy variation of Hummus.

Then if you were to take a mound of hummus, roll it into a ball, batter then fry – imagine that. Completely kidding, I think.

Roasted Broccoli Hummus

Makes 2 cups

Unlike most traditional Hummus recipes my version uses water rather than oil to create a dip consistency. This helps to keep the calorie count low and also allow the flavors of the garlic and broccoli to be the stars. Serve with a drizzle of oil over the Hummus.

1 15 oz can white beans

½ pound roasted broccoli (recipe follows)

2 garlic cloves, roasted (these are roasted with the broccoli – sweet on the outside with a pleasant garlic heat internally)

1 tablespoon lemon juice

½ teaspoon lemon zest

1 tablespoon Tahini

salt

Add all the ingredients to a food processor or blender. Add a little bit of water, 1 tablespoon at a time, to help blend and to achieve desired consistency. Taste and add salt. Taste again. And again.

Can be covered and refrigerated for up to 3 days. Serve with a drizzle of a fine olive oil.

Roasted Broccoli

1 pound broccoli florets

¼ teaspoon chili flakes

4 garlic cloves

2 tablespoons olive oil

½ teaspoon kosher salt

Pre-heat oven to 400*

Scatter broccoli across a parchment lined sheet tray. Do not overcrowd the tray as this will cause steaming rather than roasting. Add chili flakes, garlic, olive oil, and salt. Stir to coat.

Roast 20 minutes or until cooked through with parts of the florets having a nice bit of char.

36 Responses to “Roasted broccoli hummus”

That sounds AWESOME. I find most “flavored” hummus to be pretty gross, with any number of weird things mixed into overly salted, overly garlicked dip. But roasted broccoli?! I am ALL about this. Excellent idea!

I love roasted broccoli and I love hummus, but I’ve never thought of putting them together. Your pictures are to die for, by the way! I can never make something as pale and gloppy as hummus look good, but you’ve somehow done it! Thanks for the recipe.

Gosh I hope you aren’t kidding about rolling it up and frying it- that got me really excited! So excited I prematurely posted my last comment :S in any case lovely recipe, such a great way to use broccoli.

so much yumness. This is the kind of food I can eat all day long. Such a great recipe, ashley! This may sound strange, but I put hummus on my eggs, and I think this would be a perfect flavor to have along.

What an unusual and spectacular idea! I never would have thought you could put broccoli in hummus. It sounds amazing and I look forward to trying it out. Thank you for your inspiration! Also… beautiful site and photographs. I’ve just discovered it today. 🙂

A terrific variation of hummus. First time ever seeing a roasted broccoli style hummus and couldn’t be more impressed. Great job! I recently created a recipe for roasted red pepper hummus if you want to check out my site…

I’ve found another food blog that I love and it’s going into my favourite folder!!

I have to say that I’m giving you two-thumbs up. I’m not a huge fan of broccoli and hummus, but looking at how you presented this dish, I can’t help but try out of curiosity and love for the simplicity of it all 😀

My Cookbooks

Find Me Online

Subscribe

Sign up for the Not Without Salt email newsletter which features bonus recipes, upcoming events as well as my writing on food and life. (Don't worry, if you're already subscribed you won't get duplicates.)